Depending on mood, I'll throw together some terriaki sauce, a bit of soy (Kikoman, please for both), some honey, some salt, some spice-mixed pepper (course ground) & whatthehelleverelse .... mix it up real good.
Garlic paste, smokey sauce, etc. or whatever else you like. Just make some kind of a marinade that you think will taste good on a hunk 'o dried meat.
I'll cut the meat across the grain, rather than with grain as most recipes recommend - makes it easier to break smaller chunks off rather than tearing long(er) strips - eats just as well.
'Bout 1/2 cross section & 6" or so long - whatever.
Pitch it all in one of those gallon frezzer zip locks, squeeze out the air, seal up & mush around real good. Toss in the meat compartment of the refrig.
Mush it around once a day for a week.
Foil-line the bottom of your oven & lay the strips over the racks & cook till done to your taste at about as low as it'll go. You don't want to cook it, only dry it out.
Make double what you want, 'cause when checking for doneness, you'll eat quite a bit.